This is a fail-proof recipe for making perfect Rice Vermicelli (Bun), a very thin rice noodle used in many Vietnamese dishes. The trick with these noodles is to boil minimally and allow to air-dry to get that springy texture.
Rice noodles are the key ingredient in many Viet dishes. They are often the foundation for stir-fries and soups as well as fillers for assorted rice paper rolls. There seems to be endless types of rice noodles, all with different names. Like the Italians with their different pastas, many Viet dishes use a unique rice noodle such that using the wrong noodle would make that dish unrecognizable. Ok, I am exaggerating a bit. 🙂 But certainly, it would not go unnoticed! In future posts, I will go into more detail about the various noodles and the common uses for each, so please stay tuned for this.
Watch the video for instructions.
Rice Vermicelli / Thin Rice Noodle / Bun
8 oz dry rice vermicelli / thin rice noodles
7 cups water
Fill a large salad spinner (using both the bowl and colander) with warm water. Soak the rice vermicelli in water for 10 minutes and then drain.
Bring a large pot filled with 7 cups water to a rapid boil. Add the noodles and boil for 2-3 minutes. Stirring gently with chopsticks to prevent sticking.
Drain the rice vermicelli into the salad spinner colander. Rinse with cold water to stop the cooking process. Drain well. Spin the noodles in the salad spinner to remove the excess water.
Spread the noodles on a large plate and allow to air dry for 15 minutes before serving.
Refrigerate any remaining rice vermicelli. To reheat, warm in the microwave using Low power. Enjoy within a 1-2 days.
Yields: 5 cups
Love Rice Vermicelli? Here are some yummy dishes to try: